Jamon: Jamon is simply Spanish cured ham, but there are two varieties. First there’s jamon Serrano (meaning from the mountains), a generic term for dry-cured ham that is similar to proscuitto de parma, but even better, with an exquisite deep flavor and silky texture. The second type is the prized ultra-silky, super-rich jamon Iberico, made from acorn-fed black-footed pigs. The USDA has long banned jamon Iberico, but it will be available in the United States by July.

Navajas: Razor clams, usually cooked with garlic a la plancha (on a flat-top griddle or a wooden plank).

Pan con tomat: Like bruschetta, a classic Catalan dish of grilled bread rubbed with tomato flesh and garlic, then drizzled with olive oil and sprinkled with sea salt.

Patatas bravas: The world’s greatest french fries are actually made in Spain. They are super-crispy wedges of potato topped with alioli (Spanish mayo).

Pimentos de padron: These sweet and smoky blistered green peppers are a common snack. They’re flash fried in oil, sprinkled with sea salt and served hot. Most are sweet, but one in every dozen packs a sneaky bit of heat.

Pintxos: In the Basque region, tapas are called pintxos – little bites generally served on bread or skewers.

Txpirones: Baby squid, often cooked a la plancha.

Tortilla Espanola: This has nothing to do with the Mexican variety wrapped around burritos. It’s an egg and potato frittata, often topped with garlicky alioli.